Indianapolis Gluten Free Food Allergy Fest – Let’s Go!

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I am super excited to kick off my cookbook tour at the Gluten Free Food Allergy Fest this weekend in Indianapolis, IN August 23-24. Living Without (Gluten Free & More) puts on fabulous events bringing in tons of speakers, food vendors and authors from all over. I will be signing copies of Sweet & Simple Gluten-Free Baking: Irresistible classics in 10 ingredients or less! and answering questions. Just look for me at the author tables. See you there! #‎GFFAFest‬

Here are the Deets!

Location:
Indiana State Fairgrounds
1202 East 38th St
Indianapolis, IN

Dates and Times:
Saturday August 23 10am-4pm
Sunday August 24 10am-4pm

Tickets:
One day adult: $15.00
Two day adult: $25.00
One day child: $5.00
Two day child: $7.00
Kids under 5 are free
Purchase tickets here

Maple Pecan Delights (4 Ingredients)

 Gluten Free Maple Pecan DelightsDo you have a food processor, a baking sheet, and 15 minutes to spare? If the answer is yes, I highly recommend you make these cookies. I know what you might be thinking. How can you possibly make cookies with the ingredients listed? Trust me, these cookies are easy and delicious – and they will turn out. This recipe is similar to recipes that use nut butters. We’re just starting with the whole nut instead of the nut butter.

These cookies are grain-free, gluten-free, refined sugar-free, vegan – and divine! The combination of maple and pecans has always been appreciated. Throw a little cocoa into the mix and you have yourself  quite the delectable treat. Just a warning though, don’t eat the cookie dough – Its addicting. Enjoy!

INGREDIENTS:
2 cups pecans
1/4 cup pure maple syrup
2 tablespoons cacao powder
1/2 teaspoon baking powder

METHOD:
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper; set aside.

Place the pecans In a food processor and processes for 1-2 minutes or until the pecans start to turn to butter. You should see the pecans near the bottom of the processor turn to pecan “butter”. The pecans at the top of the process should resemble pecan meal or pecan flour.

Add the maple syrup, cocoa powder, and baking powder. Process for an additional 20-30 seconds or until your dough forms a ball.

Using a cookie scoop (or a tablespoon), scoop out cookie dough balls approximately 1.5 inches thick. Place them on your parchment lined cookie sheet 2 inches apart. You can leave them as balls, or press them down for a flatter cookie. I like to press them down slightly(pictured above).

Bake in the oven for 10 minutes. Remove from the oven and cool completely before removing from the cookie sheet. Store in an airtight container at room temperature. Makes 12 delicious cookies.

This post is linked to Gluten-Free Wednesdays.

Chocolate Coconut Sweeties (8 Ingredients)

Gluten-Free Chocolate Coconut SweetiesI started making these dessert bars about 15 years ago. They were a huge hit at parties and my friends begged me to make them. No one would have every guessed they were gluten-free. They are similar to a monster bar, but they pack their own delicious flavors and textures using a homemade mock-like graham cracker crust. The delicious and crunchy crust serves as a fantastic foundation for the gooey center and nutty top. Enjoy!

 

 

 

INGREDIENTS:
1 cup all-purpose gluten-free flour blend
1 cup gluten-free quick cooking oats
2/3 cup brown sugar, packed
1/2 cup butter (1 stick), melted
1 cup shredded coconut
2 cups gluten-free chocolate chips
1 1/2 cup (12oz) sweetened condensed milk
1 cup walnuts, chopped

METHOD:
Preheat oven to 350°F (180°C). Position the oven rack in center of oven.

In a medium mixing bowl combine flour, quick oats, and brown sugar. Stir in the melted butter until it’s evenly incorperated. Sprinkle crust mixture evenly over the bottom of a 13″X8″ baking pan. Using your hands, press the mixture down until is firm.

Sprinkle the coconut evenly over the crust. Spread chocolate chips evenly over the top of the coconut. Using a spoon, drizzle the sweentened condensed mik over the top, covering as much of the choclate chips and coconut as possible. Sprinkle the chopped walnuts evenly over the top.

Bake for 25-30 minutes or until the top starts to brown. Remove from the oven and cool completely before cutting into bars. Store in an airtight container at room temperature.

This post is linked to Gluten-Free Wednesdays.

Chocolate Coconut Oat Squares (7 Ingredients)

Gluten-Free Chocolate Coconut Oat SquaresThese no bake chocolate coconut oat squares remind me of a candy bar I loved growing up – “Whatchamacallit bars”. They are easy to make, chewy, and delightful. The flavors of peanut butter combined with honey and coconut oil deliver a treat that most kids (and adults) will love. Add in some chopped nuts or dried fruit to mix things up a bit. If you like a thicker oat square, simply double the recipe. No need to turn on the oven or dirty your kitchen, this is a one bowl/one spoon recipe. Enjoy!

 

 

 

INGREDIENTS:
½ cup peanut butter (or almond butter)
¼ cup honey
¼ cup coconut oil
1 cup gluten-free quick oats
½ cup shredded coconut
½ cup gluten-free rice crisp cereal
¼ cup cacao powder

METHOD:
Line an 8X8 square baking pan with parchment paper; set aside.

In a microwaveable* safe medium mixing bowl, heat peanut butter, honey and coconut oil for 30 seconds. Remove from the microwave and stir until combined. Add oats, shredded coconut, rice crisp cereal, and cacao powder. Stir until well combined.

Spoon your mixture into your parchment lined pan, leveling the bars with the back of a spoon. Chill in the refrigerator for one hour. Cut into squares and store in the fridge in an airtight container.

*If you don’t have a microwave, use your stove heat the peanut butter, honey and coconut oil until they start to melt. Remove from the heat and stir in the oats, shredded coconut, rice crisp cereal, and cacao powder.

This post is linked to Gluten-Free Wednesdays.

Blackberry Plum Crisp (10 Ingredients)

Gluten Free Blackberry Plum CrispOur garden is in full bloom this summer and our plum tree is providing lots of sweet plums. Until now, I’ve never really baked with plums. I usually enjoy them fresh, but this year is an exception. We have three times the amount of plums as last year, more than we can keep up with. I decided to throw together a crisp using plums and blackberries. I figured if it didn’t turn out, I could drown it with ice cream or coconut cream to make it edible. Well the result was better than expected – in fact it was scrumptious. I still served it with ice cream to compliment the sweet and tangy flavors of the filling and highlight the crunchy topping. Enjoy!

INGREDIENTS:
1 cup chopped pecans
1 cup all-purpose gluten-free flour blend #2
1/4 cup plus 2 tablespoons of granulated sugar, divided
1/4 cup brown sugar, packed
1 teaspoon cinnamon
pinch of salt
6 tablespoons butter, melted
1/4 cup shredded coconut (or coconut flakes)
5 medium sweet plums, peeled and sliced (about 1 inch thick)
3 cups blackberries
2 tablespoons corn starch

METHOD:
Preheat oven to 375°F (190°C). Position the oven rack in center of oven. Lightly grease a 10 inch round or a 8X8 inch square glass casserole dish; set aside.

In a medium mixing bowl, mix chopped pecans, flour, 1/4 cup granulated sugar, brown sugar, cinnamon and salt. Add melted butter and mix till fully incorporated. Stir in shredded coconut.

Place the sliced plums and blackberries in the prepared baking dish. Sprinkle the remaining 2 tablespoons of sugar and cornstarch on the top. Mix lightly with a spoon.

Sprinkle the crisp topping evenly over the fruit filling. Bake for 22-25 minutes or until the top starts to brown. Carefully remove the pan from the oven and cool for 15-20 minutes. Serve warm. If desired, top with your favorite ice cream, dairy-free ice cream, or coconut cream.